Rack of Lamb with Garlic and Herbs Reviews

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic  garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you're lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.

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Reviews

users rating4/4

The baking time for
this seemed too short.
Made exactly according
to the directions, but
the meat looked RAW.
So, everyone crowded
into our tiny kitchen
and agreed... it
looked RAW! So, we
baked it for almost 15
more minutes, cut
between two middle
ribs, and it still
looked raw. So, we cut
them as if for
serving, placed them
back in the baking pan
and returned them to
the oven for between 5
and 7 minutes and they
were perfect! People
who like their meat
rare got the centre
pieces and the end
pieces were only
medium-rare to medium,
and perfect for me!
With the baking
times seriously
modified, this is a
definite keeper!

I have made this 3 times now. The first time I followed fairly precisely and it turned out wonderful. The next times I have modified it. Tonight I added mint, crushed coriander, and whole cumin seeds. This adds a slightly Indian taste. I served with artichoke stuffed crimini mushrooms. Fantastic!

I made this recipe using a butterflied lag of lamb -making the coating into a stuffing. I added Feta cheese, fresh oregano, a few bread crumbs and an egg as binder to the herbs in the recipe.I thick-carved the slices,and it was beautiful with the stuffing staying in place. I served with garlic & chive mashed potatoes. Wonderful and so easy! All my guests enjoyed it.